The warm weather really makes you want to roll the barbecue grill out to grill up your favorites. Add a pasta salad, some chips and you’ve got a picnic. End that meal on an easy high note with Taste of Home. My mom was always good at making the strawberry part but the shortcake she used was the pre-packaged kind from the grocery store. The kind you could keep in a bomb shelter for years because they are so full of preservatives. You don’t have to do that, instead serve them fresh home-made shortcake cups.

INGREDIENTS

1 quart fresh strawberries

4 tablespoons sugar, divided

1-1/2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup cold butter, cubed

1 egg

1/2 cup milk

Whipped cream

DIRECTIONS

Mash or slice the strawberries; place in a large bowl. Add 2 tablespoons sugar and set aside. In another bowl, combine flour, baking powder, salt and remaining sugar; cut in butter until crumbly. In a small bowl, beat egg and milk; stir into flour mixture just until moistened.

Fill eight greased muffin cups two-thirds full. Bake at 425° for 12 minutes or until golden. Remove from the pan to cool on a wire rack.

Just before serving, split shortcakes in half horizontally. Spoon berries and whipped cream between layers and over tops of shortcakes. Yield: 8 servings.

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